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Crab Cakes

 Crab Cakes
"My family really likes crab cakes but always thought they had too much breading and not enough crab. So I experimented until I found the right light combination," says Kathy Buchanan of Hartsville, South Carolina. "This recipe is so good, you can serve it as an appetizer or a main dish."
9 ServingsPrep/Total Time: 20 min.


  • 1 egg, lightly beaten
  • 1/4 cup fat-free mayonnaise
  • 1/2 cup soft bread crumbs
  • 2 green onions, finely chopped
  • 1 tablespoon minced fresh parsley
  • 1 teaspoon ground mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed
  • 1 tablespoon butter
  • 1 tablespoon canola oil
  • 6 tablespoons seafood cocktail sauce


  • In a bowl, combine the first eight ingredients. Add crab; mix gently.
  • Shape rounded tablespoonfuls into 2-in. patties.
  • In a large nonstick skillet, cook patties in butter and oil over
  • medium heat for 3-4 minutes on each side or until golden brown.
  • Serve with seafood sauce. Yield: 9 servings.
Nutritional Facts: 3 crab cakes with 2 teaspoons seafood sauce equals 139 calories, 5 g fat (1 g saturated fat), 94 mg cholesterol, 547 mg sodium, 7 g carbohydrate, 1 g fiber,

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Crab Cakes (continued)

Nutritional Facts: 17 g protein. Diabetic Exchanges: 2 lean meat, 1/2 starch, 1/2 fat.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.